One of my family’s fondest summer memories is of roasting marshmallows on an open fire. My husband had built a fire pit behind our cabin in Maine, just a few steps away from the lake shore. There was a pile of kindling next to the fire pit, most of it for building the fire; some, the long skinny twigs, for poking a marshmallow at the end of it and roasting. The Chocolate S’mores Ice Cream is an homage to this warm summer memory. Here’s my version of the recipe, based on The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home
Ingredients:
2 cups raw organic whole milk
1 cup raw organic heavy cream
1/4 cup unsweetened cocoa powder
1/2 cup milk chocolate chips
4 egg yolks
1/2 cup organic sugar
1/2 cup ground graham crackers
1/2 cup mini marshmallows
Combine milk and cream in a medium saucepan over medium-low heat, stirring occasionally so a skin doesn’t form until tiny bubbles form around the edge and the mixture reaches 170 degrees Fahrenheit. Turn off the heat and whisk in the cocoa powder and chocolate chips until the chocolate is completely melted and the mixture is smooth.
In the meantime, whisk egg yolks in a ceramic bowl until smooth. Slowly whisk in 1/2 cup sugar until well incorporated into a thick pale yellow paste. Slowly pour in the hot chocolate milk mixture while whisking continuously. This is important: The chocolate milk should not be poured into the egg mixture too quickly or you will get scrambled eggs.
Return the egg and chocolate milk custard to the saucepan and cook over low heat. Stir frequently with a wooden spoon until the custard is thick enough to coat the back of the spoon. Temperature of the custard should reach 185 degrees Fahrenheit. Do not allow the custard to boil.
Pour the custard through a fine mesh strainer into a clean bowl and let it cool to room temperature. Stir the custard every five minutes until cooled completely. Cover and refrigerate overnight. Also refrigerate mini marshmallows and ground graham crackers.
Prepare ice cream maker
